Grilled Bavette Steak (Flap Steak)
Grilled Bavette (Flap Steak)
Bavette, or Flap Steak, is an undiscovered delicacy. It is similar to Flank Steak, but plumper. Flap benefits from a tenderizing marinade.
- Food Processer or Blender
- Meat Thermometer
Flap Steak
- 2-3 Lb Flap Steak
- 2 tsp Kosher Salt
- Freshly Ground Black Pepper
Marinade
- 1 Med Shallot
- 4 Cloves Garlic
- 3 Tbsp Chopped Rosemary
- ½ tsp Red Pepper Flakes
- Grated Rind from One Lemon
- ¼ Cup Olive Oil
Prepare the Steak
Thoroughly thaw and dry your Otsquago Creek Flap Steak. Use paper towels to dry off your steak.
Season both sides of the Flap Steak with Salt and Pepper
Prepare the Marinade
Place all marinade ingredients in a Food Processer or Blender. Process/Blend until relatively smooth.
Marinate the Steak
Using either a shallow dish or a ziplock bag, coat all sides of the Flap Steak with the prepared Marinade. Once coated, place back in the refrigerator for at least one hour and up to 12 hours.
Grilling and Serving the Steak
Remove the steak 30 minutes before you intend to grill. Do your best to scrape off most of the marinade. (Because the marinade has olive oil in it, it will smoke and burn if you put too much of it on the grill.)
Heat up your grill - either charcoal or gas. Alternatively, if you do not have a grill, you can sear your Flap Steak in a piping hot skillet - if you have one that is big enough. Once your grill or skillet is up to temperature, grill/sear the steak for about 4-6 minutes per side. You can use a meat thermometer in the thickest part of the steak. 130℉ is considered Medium Rare.
When the steak is cooked to your preferred doneness, remove from the grill. Place on a warm cutting board and cover with foil. Let rest for 10-15 minutes so the steak can reabsorb juices released in the cooking process.
Slice thinly against the grain of the meat for optimal tenderness.
- After you have removed the bulk of the marinade from the steak (before grilling), you have the option to heat the marinade on the stove top or in the microwave. Add the juice of one lemon (the one you used for the lemon rind in this recipe), a dash of red wine vinegar, and additional salt an pepper. You can serve this on the side as an optional sauce to go with the steak.
- Be sure there is additional salt available to your guests.
- Having a really sharp knife makes it easier to create cross-grain thin slices from this succulent steak.